Maboké de Capitaine
Maboké de Capitaine is a traditional dish from the Central African Republic, featuring fish (often Nile perch) steamed in banana leaves with a flavorful base of onions, garlic, tomatoes, and hot peppers. It's a light and succulent dish, typically served with rice and fried plantains.
🧂 Ingredients
- 4 x 6oz portions White fish fillets (like tilapia or cod)
- 4 large Banana leaves(wilted or softened over heat)
- 2 medium Onions(finely chopped)
- 4 cloves Garlic cloves(minced)
- 2 medium Tomatoes(chopped)
- 1 small Scotch bonnet pepper(finely chopped, seeds removed for less heat)
- 1/4 cup Fresh parsley(chopped)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the aromatics: In a bowl, combine the chopped onions, minced garlic, chopped tomatoes, and finely chopped scotch bonnet pepper. Season with salt and black pepper.
- 2
Prepare the banana leaves: Gently wilt the banana leaves over a low flame or by dipping them in hot water. This makes them pliable and prevents tearing.
- 3
Assemble the parcels: Lay a banana leaf flat. Place a portion of the aromatic mixture in the center. Top with a fish fillet. Spoon a little more of the aromatic mixture over the fish. Sprinkle with chopped parsley.
- 4
Wrap the fish: Fold the banana leaf to create a sealed parcel around the fish and aromatics. Secure with kitchen twine if necessary.
- 5
Steam the parcels: Place the parcels in a steamer basket over simmering water. Cover and steam for 25-30 minutes, or until the fish is cooked through and flakes easily.
- 6
Serve: Carefully unwrap the Maboké de Capitaine and serve hot, typically with steamed rice and fried plantains.
💡 Pro Tips
- ✓If banana leaves are unavailable, parchment paper or aluminum foil can be used as a substitute, though banana leaves impart a unique flavor.
- ✓Adjust the amount of scotch bonnet pepper according to your spice preference.
- ✓Ensure the fish is fresh for the best flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Other white fish like cod, grouper, or catfish can be used.
- Some variations include a touch of tomato paste in the aromatic mixture.